Ree often serves drip beef on game days, but when she wants to change things up a little, this meatball version, slow-cooked in just the same way as the original, is delicious. It’s a great dish for getting ahead, as it can be prepared the day before and reheated.
| Level: | Easy |
| Total: | 4 hr 45 min |
| Active: | 45 min |
| Yield: | 10 to 12 servings |
Ingredients
- 4 tablespoons (1/2 stick) salted butter
- 2 large onions, thinly sliced
- Kosher salt
- 2 pounds ground chuck steak
- 2/3 cup seasoned breadcrumbs
- 2/3 cup grated mozzarella
- 1/4 cup chopped fresh parsley
- 1 tablespoon grainy Dijon mustard
- 1 large egg, beaten
- Kosher salt and freshly ground black pepper
- 2 teaspoons cornstarch
- 1 cup beef stock
- One 16-ounce jar sliced pepperoncini, plus the liquid from the jar
- One 2-ounce packet French onion soup mix
- 3 cloves garlic, minced
- 12 hotdog or brat buns
Instructions
- For the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions with a large pinch of salt. Cook, stirring, until the onions are dark golden brown and caramelized, about 20 minutes. Remove from the heat and transfer to a storage container with a lid. Let cool, then refrigerate until ready to serve.
- For the meatballs: Meanwhile, in a large bowl, mix the ground beef, breadcrumbs, mozzarella, parsley, mustard, egg, 2 teaspoons salt and 1 teaspoon pepper. Using a tablespoon scoop, portion and roll the meatballs (there will be approximately 60) and place them on a baking sheet. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to overnight.
- When ready to cook, mix the cornstarch with 4 teaspoons of water and add to a 6-quart slow cooker. Add the stock, pepperoncini with the liquid from the jar, French onion soup mix and garlic, then add the meatballs. Cook on high until the meatballs are cooked through, about 2 hours.
- Just before serving, reheat the onions in a pan over medium heat. Serve the meatballs alongside the buns and caramelized onions.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 430 |
| Total Fat | 31 g |
| Saturated Fat | 14 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 24 g |
| Cholesterol | 104 mg |
| Sodium | 1491 mg |
Reviews
Very, very good meatballs. I think the misnomer is “chuck steak” instead of ground chuck roast. I grind my own meat and know that this is what the supermarket uses to make ground beef. The flavors are spot on but I found this to be a do-ahead recipe so that the considerable beef fat (mostly unpleasant) can rise to the top after chilling and be completely removed. I used the slow cook setting on my Instant Pot and followed the conventional crock pot-Instant Pot conversion of adding 15 mins per hour of crock pot cooking time to make it work. In total, the balls cooked for 3 hours and were perfection. Brava! When I don’t need 60, I’ll cut this recipe in half but keep the sliced pepper quantity as is.
I made these for our Super Bowl party. I put Parmesan cheese in the meatballs instead of mozzarella because I’m not a fan of mozzarella. They were amazing! I had 2 party guests text me later and ask for the recipe.
I thought this was very good. The meatballs tasted good and I liked the sauce. I just didn’t like the consistency of the meatballs cooking in the crock pot. Next time I will make it with chuck roast, like her drippy beef. I used banana peppers as one reviewer suggested as that’s what I had on hand and Lipton onion soup mix instead of Knorr. I will make the meatballs again, just bake them instead.
Very good. Serves a large crowd for cheap. I lightly toast my buns with butter. Banana peppers might be a good substitute for the pepperoncini.
These have the same/similar flavor profile as Mississippi pot roast…I use dry Italian salad dressing mix instead of French onion mix, and usually thicken the gravy a bit with cornstarch slurry at the end…good recipe…something different to bring to a party…
Made these for dinner, but served over egg noodles with some roasted broccoli. It looked rich, needed the broccoli to break it up a bit. Good and definitely rich, but not anything I loved and no feeling like I ever have to make again. So doesn’t suck, which is why it gets 2 stars. Just not for me, I think I liked the concept more than the execution.
Absolutely delicious!!! Restaurant quality sandwich!!! We will make this again!